1-1/2 cup tortilla chips, finely crushed 1/4 cup butter or margarine, melted 2 (8oz) pkg. cream cheese, softened 1 (3oz) pkg. cream cheese, softened 2 eggs 2-1/2 cups monterey jack cheese (shredded and with peppers) 1 (4oz) can green chilies, chopped and drained 1/4 tsp. ground red pepper 1 (8oz) container sour cream 1/2 cup green pepper, chopped 1/2 cup sweet yellow pepper, chopped 1/2 cup red pepper, chopped 1/2 cup green onions, chopped 1 tomato, chopped 2 tbl. ripe olives, chopped 2 bunches fresh cilantro, chopped (can also use parsley) Combine crushed tortilla chips and butter. Press onto bottom of a lightly greased 9-inch springform pan. Bake in a 325 degree oven for 15 minutes. Cool on a wire rack. Beat the cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.
Thanks to Shawn's Recipe Kitchen for this recipe.